辣炒四川回锅肉
材料
"五花肉 150g","豆干 2块","洋葱 1/4颗","青葱 2根","绿辣椒 80g","姜 4片","蒜 3瓣","辣豆瓣酱 1.5大匙","酱油 1大匙","素蚝油 1小匙","白糖 1/2匙","花椒油 1小匙",
做法
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1:烧一锅滚水把整个五花肉(三层肉)及姜片放入,转中火大约烫煮10分钟后捞起备用
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2:豆干切条状、洋葱切丝、青葱切段、绿辣椒斜切段、蒜瓣切末备用、将调味料拌匀
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3:放凉的五花肉切片(不要切太薄→避免爆炒后太干硬)
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4:热锅后加入少许油,先将豆干煸香到变金黄色盛起备用
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5:不用关火,将五花肉爆炒到变色(两面金黄)直到肉片微卷曲时加入洋葱丝、青葱段、蒜瓣快炒
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6:加入绿辣椒炒大约2~3分钟后,将盛起的豆干加入
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7:倒入搅拌均匀的调味料翻炒
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8:炒到酱汁收干即可起锅
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9:上桌